Looking for a gluten free breakfast that’s decadent and delicious? Look no further because these Gluten Free Crêpes are everything you want and more. Indulgent and simple to make, this is your new favorite breakfast food!
When I first tried my hand in the kitchen a decade and a half ago, I attempted a bit of an unusual inaugural recipe: crêpes. Age 15, I set out with a Julia Child recipe in hand and endless amounts of determination and, miraculously, produced delicious, paper thin results. Had I been aware of how notoriously challenging crêpes can be to make, I don’t think I would have dared attempt them on my first foray in the kitchen. I can only attribute my initial success to the fact that I was blissfully unaware.
Many years later, and many both successful and unsuccessful rounds of recipes down the road, I still have a special place in my heart for crêpes, though the ingredient list looks a bit different these days due to my gluten free diet.
Gluten free flour, whether it be of the almond, rice, or corn variety, can be challenging to work with. Trying to adapt and create recipes with the temperamental ingredient can often result in hours of culinary frustration and a mess in the kitchen. To say I was intimidated by the idea of making gluten free crêpes would be a vast understatement. I, in fact, had very little faith that my recipe would yield delectable results that rivaled those I love to eat in Paris. How very wrong I was!
Gluten Free Crêpes Recipe
Not only does this gluten free crêpe recipe produce as close to authentic results as you can get this side of the Atlantic, it also requires very few ingredients and is exceedingly easy to get right.
This is a great recipe to make ahead of time and can be stored and enjoyed for days. Whip up these thin, flavorful delights the night before a big breakfast or brunch and dazzle your guests with how well you’ve perfected the art of making this temperamental dish. You can also prepare a big batch over the weekend and refrigerate them for quick and easy weekday meals to come.
Perhaps the best part about crêpes is that they can be tailored to each guest and family member’s tastes. Those with a sweet tooth might prefer a chocolate or whipped cream filling, while those who are more health-conscious might opt for a fruit-filled alternative. Get creative; there are truly no limits to what you can layer on top of a crêpe!
If crêpes have taught me anything, it is that it’s always worth trying out more complex recipes than you think you can handle. You just might discover that you have a knack for getting a traditionally challenging and versatile dish right. Bon appétit!
- 1 cup gluten free flour
- 2 cups milk (I used vanilla coconut milk for added sweetness)
- 2 eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 pinch salt
- Combine all ingredients in a large mixing bowl, whisking until batter thins. (You want your batter to be thinner than that of a pancake.)
- Heat a drop of butter in a frying pan over medium heat.
- Scoop or pour around 2 tablespoons of batter into the pan, tilting the pan to spread the batter evenly throughout.
- Cook for 1-2 minutes until crêpe starts to brown very slightly, then flip.
- Once second side has cooked, remove from heat and place on a plate to cool.
- Add either sweet or savory toppings and enjoy!
Home Chef Tip: Tailor crêpe toppings by season. Try pears and apples during autumn, citrus fruits in winter, and fresh berries and peaches during the spring and summer. Make the most of nature's variety!
Incorporate crêpes into other meals throughout your day by topping them with meat, avocados, and cheese.
We hope you love this recipe for Gluten Free Crêpes from SoFabFood Contributor, Kasie from Musings on Momentum, as much as we do. If you like this recipe, be sure to stop by our Breakfast Section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and find us on Pinterest for even more fabulous dessert inspiration. Enjoy!